Padrón Peppers Pan-Fried with Serrano Ham (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Padrón peppers, depending on the size 15 to 20 ea.
Olive oil, extra virgin 60 ml.
Serrano ham, cut into ½-inch dice 120 g
Coarse sea salt 1 ml. or as needed


  1. Place the peppers in a medium colander and rinse under cold running water. Dry thoroughly with paper towels.
  2. Heat the oil in a large, heavy sauté pan over high heat until it is sizzling. Add the ham and sauté for 40 seconds, or until the surface has darkened, the fat has turned golden brown and begun to crisp, and the meat smells fragrant. Add the peppers and cook, stirring, until they are blistered and softened but have not turned brown, 5 to 8 minutes.
  3. Transfer to an attractive serving platter, sprinkle with sea salt, and serve immediately.

Additional tips

Recipe credit: Maricel E. Presilla for Sansó Foods/Sansó Olive Oil, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IV A on Friday, Nov. 3, 2006.

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